School Trips To Peru – Culture and Cuisine

From the bustling markets of Lima to the high-altitude kitchens of the Sacred Valley and the traditional flavors of the Amazon, Peru’s cuisine is a testament to its rich history and diverse landscapes. This immersive journey takes us deep into the origins, techniques, and flavors that define Peruvian gastronomy, blending culinary workshops with cultural exploration. As we cook alongside local chefs, farmers, and indigenous communities, we gain a profound appreciation for the intersection of food, history, and sustainability in one of the world’s most exciting food capitals.

Lima
Cusco
Sacred Valley
Ollantaytambo
Aguas Calientes
Machu Picchu
Puerto Maldonado (Amazon Rainforest)

Trip Itinerary

Day 1: Arrival in Lima – A Taste of the Pacific Coast

We land in Lima, Peru’s coastal capital and the epicenter of its culinary renaissance. After settling in, we set out on a guided walking food tour through Barranco, Lima’s bohemian district, where street vendors serve anticuchos (grilled beef heart skewers), picarones (sweet potato doughnuts), and chicha morada (purple corn drink). A visit to a pisco distillery introduces us to Peru’s signature spirit, where we learn about the distillation process and craft our own pisco sour, the country’s iconic cocktail. Over a welcome dinner at a renowned cevichería, we taste Lima’s most famous dish—ceviche, prepared with fresh seafood, lime, and ají amarillo peppers.
Day 2: Mercado Exploration & Nikkei Cuisine

We begin the day at Surquillo Market, one of Lima’s most vibrant food markets, where we learn about the biodiversity of Peruvian ingredients—from exotic Amazonian fruits to Andean superfoods like quinoa and lucuma. We meet local vendors, tasting fresh chirimoya (custard apple) and ají amarillo, the cornerstone of Peruvian spice. A hands-on Nikkei cooking class follows, where we explore the fusion of Peruvian and Japanese flavors. Guided by a master chef, we prepare tiradito (sashimi-style ceviche), causa (potato terrine), and lomo saltado (stir-fried beef with soy sauce and ají peppers). After a free afternoon to explore Lima’s colonial architecture, we gather for dinner at one of the city’s award-winning restaurants, indulging in a tasting menu that showcases Peru’s diverse regions—from Amazonian river fish to Andean tubers.
Day 3: Flight to Cusco & Introduction to Andean Flavors

A morning flight takes us to Cusco, the former Incan capital, where we slowly adjust to the altitude while sipping mate de coca (coca leaf tea). Walking through the historic Plaza de Armas, we admire colonial churches built atop Incan foundations before heading to San Pedro Market, where we sample choclo con queso (giant Andean corn with fresh cheese) and freshly made empanadas. In the afternoon, we visit a chocolate workshop, where we learn about Peru’s role as one of the world’s top cacao producers. We roast, grind, and temper chocolate, crafting our own bars while tasting the complex flavors of single-origin cacao from different regions.
Day 4: The Sacred Valley – Pachamanca & Traditional Farming

Traveling into the Sacred Valley, we arrive at a Quechua farming community, where locals welcome us with music and woven garlands. We take part in a pachamanca, an ancient Incan cooking tradition where meats, potatoes, and vegetables are buried in the earth and slow-cooked with hot stones. Through hands-on activities, we learn about Peru’s agricultural heritage, planting Andean grains like quinoa and amaranth while discussing the impact of climate change on traditional farming. A weaving demonstration introduces us to natural dyeing techniques, where alpaca wool is colored using native plants.
Day 5: Ollantaytambo – Ancient Grains & Andean Superfoods

A visit to Ollantaytambo, a living Incan city, takes us through well-preserved ruins and terraced fields once used for agricultural experimentation. At a local quinoa cooperative, we discover how this nutrient-rich grain is harvested, processed, and used in daily cooking. A guided Andean superfood workshop introduces us to the health benefits of maca, camu camu, and kiwicha, followed by a tasting of innovative dishes incorporating these ancient ingredients.
Day 6: Aguas Calientes & Culinary Storytelling

We travel by scenic train along the Urubamba River, reaching Aguas Calientes, the gateway to Machu Picchu. In the evening, we participate in a culinary storytelling session, where we explore the foods that sustained the Inca civilization—chuño (freeze-dried potatoes), cancha (toasted corn), and dried llama meat.
Day 7: Sunrise at Machu Picchu & Return to Cusco

At sunrise, we ascend to Machu Picchu, where the mist lifts to reveal the architectural wonders of the ancient citadel. Exploring its temples, terraces, and astronomical observatories, we reflect on the deep connection between the Inca and their land. After descending, we return to Cusco, celebrating our experience with a festive dinner featuring cuy (traditional guinea pig) and aji de gallina (chicken in spicy yellow pepper sauce).
Day 8: Flight to Puerto Maldonado – Entering the Amazon

A morning flight brings us to the Amazon Basin, where a boat ride takes us deep into the rainforest. Arriving at our eco-lodge, we settle into our cabins before embarking on a guided jungle trek, where we identify native plants used in traditional Amazonian medicine.
Day 9: Amazonian Ingredients & Fishing Traditions

We begin the day paddling along Lake Sandoval, searching for giant river otters, black caimans, and vibrant macaws. Later, we visit a local fishing village, where we learn about paiche (Amazonian catfish) and piranha fishing techniques before preparing a meal using freshly caught fish wrapped in banana leaves.
Day 10: Indigenous Cooking & Farewell to the Rainforest

A final cooking session introduces us to Amazonian fruits like camu camu, guanábana, and cupuaçu, as we prepare juices, jams, and desserts using these unique flavors. A farewell celebration with the local community allows us to reflect on sustainability and indigenous knowledge in Amazonian cuisine.
Day 11: Return to Lima – A Culinary Farewell

We journey back to Lima, where we enjoy a free afternoon to explore at our own pace—visiting a final market, sipping on Peruvian coffee, or strolling along the coastal cliffs of Miraflores. A farewell dinner at one of Lima’s world-renowned restaurants provides a last taste of Peruvian gastronomy, where we savor a curated menu that showcases Amazonian, Andean, and coastal flavors.
Day 12: Departure – Carrying the Flavors of Peru with Us

As we prepare to leave, we reflect on our hands-on experiences, the communities we’ve met, and the flavors that tell Peru’s story. This journey has been more than just a culinary adventure—it has been an invitation to understand how food connects people, culture, and nature. We depart with new skills, unforgettable memories, and a deeper appreciation for one of the world’s most diverse gastronomic traditions.